Protein Bars

Makes 8 pieces

INGREDIENTS

2 cups dates, pitted and chopped

1 ½ cups warm water

3 cups oatmeal

⅓ cup cocoa powder

1 medium banana

1 ½ cups walnuts

6 scoops of unflavoured pea protein powder

METHOD

Soak the dates in warm water for a minimum of 20 minutes.

Add the dates, and the water they soaked in, into a food processor and turn it on. Add the remaining ingredients to the food processor and blend until it develops a smooth consistency.

Line a 20 x 20 cm baking pan with parchment paper.

Spread the batter onto the pan and refrigerate until firm. Cut into 8 pieces.

Great as an on the go snack or a quick breakfast 

Bon appétit! Served on my “La Bohème” canapé plates.

Protein Gazpacho Soup

Serves 4

INGREDIENTS

4-5 large tomatoes, skinned 

1 clove of garlic, peeled

2 small shallots, peeled 

1 cucumber 

1 red bell pepper, deseeded and halved

1 green bell pepper, deseeded and halved 

1 medium jalapeño, deseeded 

1 can of butter beans, drained

2 tbsp chia seeds

3 tbsp olive oil

3 tbsp red wine vinegar 

Sea salt to taste

METHOD

Blend all the ingredients together in a blender or food processor until the consistency is smooth.

Chill for at least 4 hours, then serve.

Top with parsley, garlic croutons, and finely chopped cucumber.

Bon appétit! Served on my “La Bohème” and “Piano” soup and pasta plates.

Oatmeal Pancakes

Serves 2-4

INGREDIENTS

275 ml milk or substitute milk

2 cups oatmeal 

2 eggs, beaten

1 small banana, mashed

2 tbsp neutral oil

2 tsp flaxseed, ground

1 tsp baking powder

Salt

METHOD

Mix all the ingredients together in a food processor. 

The batter should be smooth but not too wet. If it is too wet, add more oatmeal. If it is too dry, add more milk or milk substitute. 

Lightly oil a heavy pan and heat over medium heat. Spoon on the batter and cook until the top is bubbly before flipping the pancake to cook the other side. Add more oil when necessary, in between pancakes.

Serve with your favourite fruits and a drizzle of honey or maple syrup as a delicious and hearty breakfast meal.

Bon appétit! Served on my “Piano” dinner plate.

Tofu Stir-Fry with Broccoli and Mushrooms

Serves 2

INGREDIENTS

1 small broccoli head (or broccolini), chopped

250 g tofu, patted dry and cubed (or chicken or shrimp)

1 fat shallot, thinly sliced

5 garlic cloves, rough chopped

230 g shiitake or mixed mushrooms, stems removed and sliced

1–2 tbsp neutral oil 

Salt and pepper to taste

3-4 dried red chillies to taste

2 tbsp peanuts or cashews, chopped (optional)

2 tbsp sweetened black vinegar

2 tbsp soya sauce 

2 tbsp water

METHOD

Steam the broccoli and set it aside uncovered when finished.

In a wok, heat the oil over medium high heat. Add the tofu (or chicken or shrimp) and a pinch of salt and pepper. Brown all the sides of the tofu until golden and crispy - about 5-6 minutes. Remove it from the wok and set it aside.

Add a little more oil to the wok and add shallot and garlic, stirring constantly for about 2 minutes until golden and fragrant.

Add the sliced mushrooms. Turn down the heat to medium and continue cooking, stirring often until tender. Add the dried chillies and nuts. Sauté for 1 minute.

Add the vinegar, soy sauce, and water, and continue to stir. Add the steamed broccoli and the tofu, and stir thoroughly to coat everything in the sauce.

Divide amongst two bowls.

Bon appétit! Served on my “Impromptu” pasta and soup plate.

Mexican Style Baked Fried Rice

Serves 2-4

INGREDIENTS

1 cup brown or black rice 

1 tbsp olive oil

1 brown onion, diced

1 red capsicum, diced

2 garlic cloves, crushed

2 tsp Mexican chilli powder

400g canned black beans

2 cups frozen corn kernels

2 tbsp fresh lime juice

Grated Monterey Jack or cheddar cheese

Garnish:

Tomatoes

Red onion

Avocado

Fresh coriander

Lime

METHOD

Preheat the over to 200ºC.

Cook the rice as instructed on the package.

Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add the onion and capsicum and cook for 5 minutes until soft, stirring so it doesn't stick. 

Add the crushed garlic and Mexican chilli powder and continue stirring for 30 seconds, until aromatic. 

Add the cooked rice to the pan and combine it with the onion mixture.

Rinse and drain the canned black beans and add them to the rice mixture together with the frozen corn kernels. Mix all the ingredients together well 

Turn off the heat and add 2 tablespoons of fresh lime juice to the mixture.

Transfer the rice mixture onto an ovenproof dish and top it with the grated cheese as desired and bake at 200ºC for 5 minutes or until the cheese is melted but not browned.

Serve with fresh chopped tomatoes, finely chopped red onion, sliced avocado, fresh coriander, and lime wedges.

Bon appétit! Served on my white “Piano” show plate.

Tricolori Salad

Serves 1

INGREDIENTS

1/2 cup papaya, cubed

1/3 cup celery, sliced

1/3 cup canned butter beans, drained

1 tbsp red onion, sliced

1 tsp fresh tarragon 

1 tsp fresh parsley 

1/4 cup goat feta, cubed

1 tbsp lemon juice 

1 tbsp olive oil

1 tbsp toasted pumpkin seeds

METHOD

Mix all the ingredients except the pumpkin seeds together in a bowl.

Pour the salad onto a plate and sprinkle with toasted pumpkin seeds and enjoy.

Bon appétit! Served on my “Piano” pasta and soup plate.

Kale and Boursin-Stuffed Grilled Portobellos

Serves 4

INGREDIENTS

4 medium portobello mushrooms

Olive oil

5 ounces fresh kale, finely chopped 

1/2 a 5.3-ounce container goat cheese with garlic and herbs, or Boursin cheese

1/2 onion, finely chopped

1/8 tsp sea salt

Freshly ground black pepper to taste

1 tsp fresh thyme, minced

Extra cheese for topping

METHOD

Preheat the oven to 200ºC.

Gently clean the mushrooms and remove the stem and gills. Brush with olive oil and pre-broil the mushrooms briefly.

Steam and drain the kale. 

For the filling, mix the kale, cheese, onion, salt and pepper, and thyme together in a blender or food processor until it becomes even and creamy. 

Spoon the filling into the cap of the mushrooms, making sure to divide it evenly amongst the mushrooms.

Cover the mushrooms with foil and bake them for 10-15 minutes in the oven.

During the last couple of minutes, remove the foil and top with the extra cheese and broil until slightly browned.

Remove and serve immediately.

Bon appetite! Served on my “Impromptu” dinner plate.

Cauliflower and Leek Potage

Serves 4-6

INGREDIENTS 

1 cauliflower head, cut in small florets

1-2 leeks, chopped

2 tbsp olive oil

1 L vegetable stock

Topping:

Extra virgin olive oil 

1/2 cup pine nuts, roasted 

Freshly ground black pepper

Parsley finely chopped for garnish

1/2 lemon, freshly squeezed (optional)

METHOD

Heat the oil in a large pot over medium heat. 

Soften the chopped leeks for about 10 minutes, until tender. Do not brown the leeks. 

Add the cauliflower florets and heat through for 5 minutes before adding the vegetable stock. 

Boil the mixture on medium-low heat for 8-10 minutes until the cauliflower is cooked. Depending on the floret sizes, cooking time will vary. 

Turn off the heat and use a hand blender to blend the mixture until creamy. 

Pour in 4-6 soup bowls and drizzle with olive oil and lemon juice. Sprinkle with roasted pine nuts and freshly ground black pepper. Garnish with parsley and serve. 

Bon appétit! Served on my “Piano” pasta and soup plate as a delicious lunch or starter.